Prep 20 mins
Cook 2 mins
The fried stuffed avocado has become quite popular lately showing up in a few restaurants in South Texas. If you see it on the menu, make sure you order it. They are all different. Here is one of the versions I found from a restaurant in Austin. I'm sure that you could make your own version. Enjoy!
- 1⁄2 avocado
- 3 shrimp, chopped
- 1⁄2 teaspoon fresh pressed garlic
- 2 tablespoons pico de gallo
- 10 ounces white wine
- 3 ounces cream
- 2 tablespoons manchego cheese
- 2 ounces salsa or 2 ounces pasilla chili sauce
- artichoke heart, if desired
Chili Relleno Batter (use 2 cups)
- 2 eggs, separated
- 3⁄4 cup beer, room temperature
- 2 tablespoons vegetable oil
- 3⁄4 cup flour
- 1 1⁄2 tablespoons salt
- Take the ½ avocado and remove the skin, leaving avocado ½ whole. Take a scoop and.
- remove some of the flesh around the seed whole to allow for more filling.
- Dust with flour and wrap in plastic and freeze.
- Dip the avocado in the relleno batter removing some batter from the hole and deep fry.
- Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened.
- Fill the hole with the shrimp mixture and pour sauce around rim and serve.
- Serve on a large round plate and garnish with fresh cilantro.
- Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
- Relleno Batter:.
- To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
- Stir batter until thoroughly mixed.
- Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
- Just before using batter, stir it well again.
- In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
- Fry in oil at 360°F.